Pitt Roll

Pitt Roll: Meat Roll with Oven-Baked Vegetables

If you are looking for a recipe that will impress your guests or simply indulge your taste buds, this meat roll with oven-baked vegetables is exactly what you need. With a perfect combination of flavors, textures, and colors, this slow-roasted dish will surely become a favorite in your menu. Let's see together how we can achieve a perfect result!

Preparation time: 20 minutes
Baking time: 90 minutes
Total time: 1 hour and 50 minutes
Servings: 6

Ingredients:

- 800 g beef (shoulder or chuck are the most suitable)
- 200 g carrots (about 2 large carrots)
- 150 g celery (a medium root)
- 150 g bell pepper (preferably red or yellow for added color)
- 100 g onion (one large onion)
- 3 garlic cloves
- 2 eggs
- 100 g breadcrumbs
- 100 ml milk
- 1 tablespoon olive oil
- Salt and pepper to taste
- Herbs (basil, thyme, or oregano) to preference

Instructions:

1. Preparing the ingredients: Start by finely chopping the onion, carrots, celery, and bell pepper. You can also use a food processor to save time. Mince the garlic. This combination of vegetables will add both flavor and moisture to the roll.

2. Marinating the meat: Cut the beef into small pieces and place it in a bowl. Add salt, pepper, and your preferred herbs. Let the meat marinate for 10-15 minutes to absorb the flavors.

3. Cooking the vegetables: In a pan, heat the olive oil and add the onion. Sauté until golden, then add the carrots, celery, and bell pepper. Cook the vegetables for about 5-7 minutes until they soften slightly. Finally, add the garlic and let it cook for 1 more minute. Turn off the heat and let the mixture cool.

4. Preparing the filling: In a large bowl, combine the marinated meat with the sautéed vegetables, eggs, breadcrumbs, and milk. Mix well until you achieve a homogeneous mixture. This blend will give the roll a creamy and flavorful texture.

5. Shaping the roll: On a sheet of aluminum foil or a baking tray lined with parchment paper, place the meat and vegetable mixture. Form a uniform roll, ensuring it is not too thin. Twist the ends of the aluminum foil to keep the roll's shape.

6. Baking the roll: Preheat the oven to 180°C. Place the roll in a baking dish and cover it with aluminum foil to prevent it from drying out. Bake for 60 minutes, then remove the foil and leave it in the oven for another 30 minutes until the roll becomes golden and crispy on the outside.

7. Serving: Let the roll cool for a few minutes before slicing it. Serve generous slices alongside mashed potatoes, a fresh salad, or sautéed vegetables. A personal touch you can add is to drizzle the roll with soy sauce or a glaze of honey and mustard for an extra flavor boost.

Possible variations: You can experiment with different types of meat, such as pork or chicken. You can also replace the vegetables with your favorites or seasonal ones, like zucchini or mushrooms.

This meat roll with oven-baked vegetables is not only a delicious dish but also a healthy and nutritious option, perfect for family meals or special occasions. I guarantee that every bite will be a true indulgence!

The vegetables are placed on the piece of meat, rolled up and tied well. It is fried in hot oil. We let it brown a little on each side, adding a quartered onion, two carrots, celery, parsley root, a clove of garlic next to the meat, and 250 ml of broth. We put it in the oven for two hours (definitely!) at 170 degrees. Towards the end of frying, we add another 250 ml of broth as needed, but gradually, not all at once. We also take some of the resulting sauce and pour it over the roast to brown it nicely. In the end, there should still be a little juice left in the pot. Stir a bit in the pot (if there is no broth in the pot, you can add about 200 ml of broth over the vegetables in the pot) and let the sauce drain through a sieve. Then, pour the sauce over the sliced roast. The Pitt Roll recipe was proposed by pitt4 on the recipe forum.

 Ingredients: 1 piece of suitable meat; carrots, celery, parsley, marjoram, cultivated thyme (I left whole sprigs); 1 onion, 2 carrots, celery, parsley root, 1 clove of garlic; two other cloves of garlic pressed; salt, pepper; 250 ml broth (+250 ml if needed)

 Tags:  meat roll oven recipes steaks